Ribeye roast beef with Roman gnocchi followed by apple rhubarb crumble

This recipe was based on a couple of ideas from Stephanie Alexander's "the cook's companion"
The ribeye roast was a 2 rib (1600 grams) came with back bone still attached so I removed the backbone, and used roasting times like it was 1/2 on the bone & 1/2 fillet.

The roast beef is coated in a paste of mustards for at least an hour or so before roasting:
Could not find the recipe book where this idea came from so...
The mustard paste was made up of:
Dijon and Russian mustards some olive oil and freshly ground black and white pepper
Russian mustard from Cunliffe & Waters Count Vasiliev's Russian Mustard.

Simple Horseradish sauce from Stephanie (page 315)
freshly grated horseradish, a root freshly dug from the garden, used about 1 cubic inch to form 1 tbsp of finely gated radish.
mix with a little fresh cream and white wine vinegar to form a creamed horseradish
then added dill seeds (2 tsps), didn't have the fresh dill leaves, and used yoghurt rather than sour cream.

{R} Roman Gnocchi recipe came from the "Italy the beautiful" cookbook and was simply delicious, and an excellent substitute for potatoes or other starch.

Roast carrots (fresh from the garden) and roasted onions and shallots in the same roasting pan as the ribeye. Vegetables were rounded out by steamed cauliflower.

Accompanying wine was a Rutherglen Durif, the legendary Warrabilla cleanskin ~2005


{C} Dessert was rhubarb and apple crumble with special seeds in the crumble with hippie heritage that {T} could not find the words to express
Accomanpied by Brown Brothers Special late harvested Orange Muscat & Flora 2005

Rating: 3 stars total

Probably cannot get a TEAM star for Affordable due to the cost of the ribeye cut of beef
but certainly was tasty, with a really nice

Accompanying wine was a
used a reasonable amount of local ingredients, especially the horseradish!

T *
E *
A 1/2 *
M 1/2 *

= 3 stars total